Coffeehouse Digital Video Menu Board Example Recipe

Measure 60 g (0.06 kg) medium-roast whole beans. Grind to a medium-coarse grind suitable for drip brewer or pour-over.

Heat 1.5 L filtered water to 92–96°C (197–205°F). If using an electric kettle with temperature control, set accordingly.

Brew coffee using your chosen method (drip brewer, pour-over, or batch brewer): use a coffee-to-water ratio of roughly 1:25 (60 g coffee to 1.5 L water). For pour-over, bloom 60 g grounds with 120 ml hot water for 30–45 seconds, then add remaining water in steady pours.

Keep brewed coffee warm in a thermal server for hot menu items or chill rapidly in an ice bath for iced preparations (see Cold Drinks section).

Dose 18 g finely ground espresso into a clean portafilter and distribute evenly. Tamp with ~30 lbs (13 kg) pressure to create a flat, level puck.

Lock portafilter into an espresso machine preheated to standard operating temperature. Run 60 ml of water through the puck, aiming for an extraction time of 25–30 seconds for a double shot (adjust grind or dose if extraction is too fast/slow). Yield ~60 ml espresso.

Use extracted espresso immediately for espresso-based drinks (lattes, cappuccinos, flavored beverages).

Pour 200–300 ml whole milk into a chilled stainless-steel steam pitcher for a single latte; use up to 350–400 ml for two drinks.

Purge steam wand, then submerge tip just below milk surface. Stretch milk by introducing a small amount of air for 3–5 seconds, then lower pitcher to fully heat and create microfoam. Target milk temperature 60–65°C (140–149°F).

Tap pitcher on counter and swirl to polish microfoam. For a latte, pour steamed milk over espresso with thin layer of microfoam (reserve ~1 cm). For a cappuccino, create more foam (approx. 2–3 cm) and spoon or pour foam on top.

For a flavored latte (16 oz/475 ml size): add 30 ml syrup (vanilla, caramel, or hazelnut) to the cup before adding espresso so syrup mixes evenly.

For a flavored iced coffee: add 30–45 ml syrup to the glass before pouring chilled brew or cold brew, then stir to combine with simple syrup as needed.

Adjust syrup amount to taste: 15–45 ml depending on desired sweetness and drink size.

For iced coffee: chill brewed coffee rapidly in an ice bath until under 5°C, or use cold brew concentrate diluted to taste (commonly 1:1 concentrate to water).

Fill tall glass with ice cubes to taste. Add syrup if using (30–45 ml), pour chilled coffee over ice, and stir. Top with cold milk or splash of cream if desired.

For iced lattes: fill glass with ice, add one or two shots of espresso (see Espresso section), pour cold milk over espresso, and add syrup if desired. Stir gently.

To sweeten drinks uniformly, use simple syrup (1:1). Add 10–30 ml per 12–16 oz drink depending on sweetness preference.

Dust hot beverages with a light sprinkle of cocoa powder or ground cinnamon: hold a fine-mesh sieve ~10 cm above cup and tap lightly to distribute 1–2 g cocoa or 1 g cinnamon.

Garnish caramel lattes with a finish of caramel drizzle (not included in ingredients list) and flavored beverages with appropriate syrups as listed earlier.